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   New Braunfels Herald-Zeitung (Newspaper) - January 4, 1995, New Braunfels, Texas                                Wednesday Jan A Herald i I u 11 g Cuisine MAR T C H E N NEWBRAUNFELS GARDEN CLUB Christmas dinner at Bear Creek Ranch brings out choice recipes Maria Mrs Louis J Kocurek hosted the New den Club in the beautiful ranch house at Bear Creek Ranch for the annual club Christmas party Mallie Lop ie Brownfleld the ranch and the gate Excotic wildlife added more interest to the scenic drive to the ranch house Florence Brownfield decorated the home for Mrs Kocurek using a western notif to decorate the tree the stairwell and many of the ffed mounted animals about the home She made place of angels reindeer and okra santas to decorate the individual places Potasettias and other Christmas decorations decorated the center of tablesT06 KiXeA turtey and all toe mings luncheon was catered by Clear Spring Catering Oth er garden club hostesses were Betty Worl Vivian Sahm Ann Rogers Dorothy Nolte Marie Kirmse and Mary Ann Demuth Dorothy brought extra tables and chairs Ann Marie and Mary Ann made a hot punch to warm everyone on arrival Betty and Vivian baked the pumpkin pie cakes fordessert All of the hostesses assisted with serving and helped with the gift exchange Jan Baertl horitculture chairman gave a short history of holly and ivy Jeanette Felger gave several Christmas pillow covers that she had made for door prizes Forty five members and guests enjoyed the party Guests were Kathleen Kinney Paula Wolf Mary Henry and Jan Moore The hostesses are sharing some of their favorite recipes and I am including Texas caviar to answer many requests Enjoy Turfey Dressing 1 8 pkg Pepperidge Farm herb stuffing mix 8 slices white bread toasted and cut in cubes 1 recipe homemade baked cornbread crumbled 4 eggs slightly beaten 1 cup butter or oleo melted 2 or 3 chicken bouillon cubes dissolved in 3 cups boiling water to 1 cup raisins 6 apples peeled cored and chopped 1 cups finely chopped parsley 1 cup finely chopped green onions tops and all salt and pepper to taste Combine stuffing mix bread cubes and crumbled cornbread in a large mixing bowl Add eggs butter bouillon and then add all other ingredients Mix well Stuff lightly in the turkey and bake Put extra dressing in a baking dish and bake in a 325 degree oven for 1 hr From Mrs Louis J Kocurek Millie apples cored peeled and finely chopped cup pecans finely chopped 2 tablespoons sugar teaspoon cinnamon Finely chop the apples by hand not in food processor Mix with pecans sugar and cinnamon Cover and keep refrigerated until ready to use This is my husbands favorite dish for Thanksgiving and Christmas turkey dinners My motherinlaw always made this for the holidays It seems to add an extra treat along with cranberry sauce From Florence Brownfield Caviar 1 cup Pace picante sauce hot med or your taste can blackeyed peas drained can yellow or white hominy drained 2 med tomatoes chopped fine I use 3 or 4 Roma tomatoes 1 green pepper chopped fine 1 bunch green onions chopped tops and all cup chopped white onion 1 clove or more garlic finely chopped or mashed 3 tablespoons finely chopped cilantro 2 avocados finely chopped juice of 1 lime Mix all ingredients and chill until ready to serve Serve with corn chips or as a meat accompaniment Variation Use a mixture of green red and yellow bell peppers Use yellow or red onions in place of white onion If doubling the recipe I use 1 can yellow and 1 can white hominy I make the caviar several days before using but then I do not add the avocado and lime juice until several hrs before serving A very colorful dish and low in fat From Marie Offerman Easy Onion or 4 large onions sliced 2 tablespoons margarine melted 1 tablespoon flour 2 cans of Campbells Beef Broth 3 cans of water 1 teaspoon Worcestershire sauce salt and pepper to taste 6 slices of toasted French bread 1 cups grated Swiss cheese In a stock pot combine the onions margarine and flour and saute the onions until softened Add the beef broth water Worcestershire sauce and seasoning Bring to a boil and simmer 30 to 45 min To serve soup place a piece of toast in each soup bowl Cover with soup and sprinkle cup Swiss cheese on each bowl Broil just enough to melt cheese Makes 6 servings From Ann Rogers ImperiatChkfan cup dry bread crumbs 6 tablespoons Parmesan cheese 1 tablespoons fresh parsley minced teaspoon salt teaspoon pepper 6 chicken breast halves skinned and boned cup milk cup butter melted Left to right Florence Brownfleld hostess chairman Mary Henry anc Paula Wolf guests of their mother Mary Ann Thompson Mrs Louis J Kocurek ranch owner Kathleen Klnney guest of Marie Offerman and Jan Moore guest of Mil Duhon Jan Baertl horlculture chairman gave an Interesting history of holly and Ivy 1 small clove garlic crushed juice of 1 lemon Florence Brownfleld standing presents Mrs Kocurek with a Thank You basket of home made goodies made by members of the club In appreciation for her hospitality Combine bread crumbs Parmesan cheese parsley salt and pepper Mix well Dip chicken breasts in milk and dredge in bread crumb mixture Arrange chicken in a greased 8x12x2 baking dish Combine butter garlic and lemon juice and drizzle over chicken Bake in a 350 degree oven for 30 to 40 min or until tender From Mary Ann Demuth White Quad 4 teaspoons dry yeast cup lukewarm water 4 cups lukewarm water 2 tablespoons sugar 3 tablespoons Crisco 1 tablespoon salt about 12 cups of bread flour Soften yeast in cup lukewarm water Combine 4 cups lukewarm water sugar shortening and salt Mix well Stir in 6 cups of flour and beat well Add the yeast and mix well Add remaining to make a stiff dough Turn dough on a floured board and knead until 5 to 8 min Put dough in a well greased bowl and turn over to grease top Cover and let rise until double in bulk Punch down and divide dough in desired number of loaves depending on the size pan 4 or 5 loaves Let rise again until double Bake in a 350 degree oven for 45 to 60 depending on size of pan Remove bread from pan immediately Brush tops of loaves with melted butter and cool bread on rack From Marie Kirmse Lemon Mousse Salad 3 pkg lemon Jello 1 cup boiling water 1 8 pkg cream cheese light or regular 1 16 can peaches in natural juice or your choice of fruit Dissolve Jello in boiling water Chill until slightly set Drain peaches and reserve cup juice Put cream cheese peaches and juice in food processor or blender Blend well Add peach mixture to gelatin mixture and with processor running beat until light and fluffy Pour mixture in an 8 cup mold Refrigerate overnight Serve salad on a lettuce leaf topped with sour cream topping Sour Cream Topping 1 8 carton sour cream 1 tablespoon powdered sugar 1 teaspoon lemon juice Mix ingredients well and keep chilled until ready to serve From Dorothy Nolle PumpKyi Pie Cafe 1 16 can pumpkin 1 cups sugar 4 eggs 1 12 can evaporated milk 1 teaspoon salt 2 teaspoons pumpkin pie spice 1 box yellow cake mix 2 sticks butter or margarine melted 1 cup chopped pecans Combine pumpkin sugar eggs evaporated milk salt and spice Mix well and pour mixture into a greased 9x 13x2 pan Sprinkle Hostesses for the New Braunfels Garden Club Christmas party at Bear Creek Ranch are standing left to right Florence Brownfletd hostess chairman and Marie Kirmse Seated In back are left to right Mary Ann Demuth Ann Rogers Vivian Sahm and Dorothy Nolle Seated In front Is Betty Worl A stuffed wild turkey In flight decorates the fireplace wall The Christmas tree was adorned with western ornaments and red bandana ribbon bows Jeanette Felger made several Christmas pillow covers that she gave for door prizes dry cake mix over the pumpkin mixture Drizzle melted butter over the cake mix and sprinkle chopped pecans overtop Bake in a 350 degree oven for 1 hr or until a knife comes out clean Bake at 325 degrees if using a glass pan To serve cut cake in squares and top with whipped cream or whipped topping From Vivian Sahrn Defuse Chocofate Marshmattow Bars cup butter 1 cups sugar 3 eggs 1 teaspoon vanilla 1 cups flour teaspoon baking powder teaspoon salt 3 tablespoons cocoa cup chopped nuts 4 cups mini rnarshmallows Cream butter and sugar Add eggs and vanilla and beat until fluffy Sift together flour baking powder salt and cocoa Add to creamed mixture Stir in nuts and spread mixture in a greased 9x13 pan or a jelly roll pan Bake in a 350 degree oven for 18 to 20 min Sprinkle marshmallows evenly on cake then bake 2 to 3 min to melt Spread marshmallows evenly with a knife dipped in water Cool before putting on topping Topping 1 cups 8 chocolate chips 3 tablespoons butter or oleo 1 cup peanut butter 2 cups crisp cereal Combine chopolate chips butter and peanut butter and cook over low heat or in the top of a double boiler until well blended stirring constantly Remove from heat and add rice cereal Spread over cooled and chill Makes about 3 dozen bars Edith Winkler gave me this recipe   

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